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Show Turn a Meal Into a Banquet With Blueberry Muffins (See Recipes Below.) Prepare for Week-Ends Lazy days with first signs of fall in the air, wilted appetites and . j.ii i.im, - the whole family home for the week-end are a r 'x'! keaV3r dram on ' SJ "le homemaker. 1 1 . KroJ If she expects to l JxZ spend any time J with her family, Madame Housewife House-wife must scurry around and plan a preparedness campaign which will stock her refrigerator with foods that can be pulled like the traditional tradi-tional bunny out of the hat and still keep her reputation as the "best cook around here." It's a mistaken notion that the main dish has to be an elaborate hot and heavy affair that sends the hostess to the head of her table sweltering after hours of preparation. prepara-tion. A much better idea would be to have a cool, . tempting chicken-ham chicken-ham mousse such as I've planned for you today. Wash the vegetables and store them in the cold compartment and they're ready to toss together in a few minutes, crisp, and chewy, coated coat-ed with a flavorful dressing, in a salad supreme. If the family really has its heart set on "something hot" bring out some bran muffins, all moist and tasty with blueberries. These take but a short time to bake. Your table should be bright and gay with oranges and yellows, reds, rich browns to add warm notes to the porch supper or lunch indoors or out. Let your imagination run riot with the dry leaves, bright berries, ber-ries, sprays from the wayside or fall's bountiful fruits. Remember, you can do more for your table by arranging Concord grapes tastefully with a few golden pears, , blush red f" v """J apples on rich f t'iltJ brown leaves or t lVu?( In well polished ij-' IsF-pewter. IsF-pewter. copper or ff brass vessels than IW t&fs U rare, expensive A Ilk flowers that your ( I 'tagp7 family does not know how to appreciate. Then, of course, if you have a few yellow or deep red chrysanthemums in your fall garden, let them fall gracefully in and out among their own leaves in a burnished bowl, and you leave nothing to be desired. Here's the mousse which you can have as a main dish. Make it the night before and it's all ready to serve just with unmolding: Chicken-Ham Mousse. (Serves 6) 3 egg yolks, slightly beaten 4 teaspoon salt Wi cups chicken broth 1!4 cups ground, cooked chicken Vi Clips ground, cooked ham Vi cup salad dressing 1 minced scalllon Vi cup whipped cream 1 package lemon-flavored gelatin. Add salt to egg yolks, then broth. Cook over boiling water, stirring constantly con-stantly until mixture coats a spoon. This Week's Menu Chicken-Ham Mousse All-Bran Blueberry Muffins Butter Julienne Salad Whipped Cream Sugarless Cake Recipes Given. v Pour over gelatin and stir until dissolved. dis-solved. . Cool. Fold in remaining ingredients. Place strips of green pepper, sliced olives, sliced hard-cooked hard-cooked eggs on bottom of oiled mold. Pour in mousse. Let chill until firm. Unmold on lettuce and garnish with romaine, endive and tomato wedges. Dispositions will all be the merrier mer-rier when you serve these bran-blue- berry muffins be- C c cause the B-vita- 9 ,'5-'n. mins, often called 6' morale builders, yi in the bran and f'V L the magnesium in I, l e blueberries, Ei? wmcn 's reputed XNy -C jo create kindlier feelings toward your fellow men, really get together and do their best for the system: All-Bran Blueberry Muffins. (Makes 12 small muffins) 2 tablespoons shortening cup sugar 1 egg 1 cup all-bran cup milk I cup Sour Vi teaspoon salt 2'A teaspoons baking powder 'A cup fresh blueberries Cream shortening and sugar until flufTy. Add egg and beat well. Stir in all-bran and milk and let soak until un-til all moisture is taken up. Sift dry ingredients and add blueberries. Add to first mixture and stir Just until flour disappears. Fill greased muffin tins until two-thirds full and bake in a moderately hot (400-de-gree) oven about 30 minutes. Greens tossed together with mellow mel-low french dressing are attention-getters: attention-getters: Julienne Salad Bowl. (Serves 6) 1 cup cabbage 1 cup carrots 'A cup green peppers cup red radishes Garlic Curly endive or shredded lettuce Shred all the vegetables fine. Arrange Ar-range mounds of them in a bowl, and toss french dressing over them. Rub the bowl in which they are served with garlic. A main dish that will go well with the Julienne Salad is this Baked Bean dish: Baked Bean Rarebit 1 can baked beans 'A pound American cheese, grated 3 slices bacon, fried crisp 'A green pepper sliced Mix beans, green pepper and crumbled bacon with grated cheese and pour into a -sserole. Bake in a moderate oven 35-40 minutes. A cake that's a tasty sugar saver is this one: Whipped Cream Sugarless Cake. 214 cups sifted cake flour 2't teaspoons double acting baking bak-ing powder 54 teaspoon salt 'A cup butter or shortening 1 cup light corn syrup 2 eggs, unbeaten 'A cup orange juice 2 teaspoons grated orange rind 1 cup cream, whipped Sift flour once, measure, add baking bak-ing powder and salt, and sift dry ingredients together three times. Cream shortening, add orange rind, and then syrup beating well after each addition. Add y4 of flour and beat until smooth and well blended. Add eggs one at a time, beating well after each. Add remaining flour in thirds alternately with orange juice, beating after each addition for best results. Bake in two greased 8-inch layer pans in a moderate (375-degree) oven 30 minutes. Cool. Spread whipped cream between and on top of layers. What are your food problems? Cuke making? Breast making? Pickles, jams, jellies? Children's lunches? Miss Lynn Chambers will be glad to give you expert ex-pert advice on your particular problem, prob-lem, if you write her explaining what you want to know, at Western Newspaper News-paper Union, 210 South Dcsplaines Street, Chicago, III. Please enclose a slfimped, addressed envelope for your reply. Heleased by Western Newspaper Union. |